On April 16, the Escuela Técnica Superior de Ingenierías Agrarias of the University of Valladolid hosted the Technical Conference on Fats and Oils in the Food Industry. Companies such as Vandemortelle, Analiza Calidad, Cerealto-Siro, Zeelandia, Gullón and Puratos collaborated in this event. Aspects on the types of grease, their analysis, and the problems of rancidity and their possible solutions were discussed. Its applications in release agents, puff pastry, frying, biscuits and cookies, toppings and fillings were also discussed. The activity was attended by more than 90 people, and the students of the University of Valladolid presented the developments of new products developed during the course.